Curry Spice

History:
Curry powder (in English: Curry powder) is a spice commonly used in Indian cuisine and is typically a blend of several spices. With the advancement of communication and people’s awareness of the cultures and traditions of other countries, this powder is now used in various dishes worldwide, even in recipes that do not require specific spices. However, its composition varies across different countries and cultures. Curry spice has a hot and pungent nature, which helps balance the cold nature of certain foods, aiding digestion and stomach health.

Ingredients:

• Turmeric powder
• Coriander
• Galangal root
• Black pepper
• Red pepper
• Fenugreek
• Ginger
• Curry leaves
• Green cumin
• Cinnamon
• Nutmeg
• Damask rose
• Dried lime
• Shallot
• Green cardamom
• Saffron

Health Benefits of Curry:

• Aids in better digestion.
• Prevents heart diseases.
• Promotes weight loss and reduces body fat.
• Prevents dementia and Alzheimer’s.
• Strengthens bones.
• Acts as an antioxidant and antibacterial agent.
• Prevents cancerous tumors.

Storage Instructions:
Curry should not be stored in very hot environments (such as storage rooms) or exposed to direct sunlight. If stored properly, it can be used for 12 to 18 months without issues.

It is better to store spices away from moisture, as exposure to moisture reduces their aroma and flavor. Since most spices have a soil origin and may be contaminated with soil microbes, it is recommended to use sterilized versions in hygienic packaging.

Warnings:

• Allergies and sensitivities.
• Digestive discomfort.
• Potential to cause stains.

Usage and Dosage:
Most chefs recommend adding curry spice after sautéing onions or meat in dishes. Curry powder should be sautéed over low heat for 2 to 3 minutes. Curry spice contains beneficial minerals like potassium, calcium, iron, and sodium. These elements should not be exposed to high heat, as it may reduce or destroy their properties. Additionally, the protein and carbohydrates in this spice should be sautéed gently to preserve their benefits.

Adding the spice towards the end of cooking helps retain its aroma and flavor. Adding it too early can make the dish bitter, while adding it too late may leave a raw and astringent taste.